Q: The chopped kale salad at the Napa Valley Grille in Westwood, Calif., is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can you pry the recipe loose from the restaurant? Many thanks.
A: Chopped kale and romaine are tossed with quinoa, almonds, raisins and Parmesan cheese, with a bright lemon dressing added just before serving. Napa Valley Grille was happy to share its recipe, which we've adapted below.
Napa Valley Grille's ?Kale Chopped Salad
Juice of 3 lemons and grated zest of 1 lemon
¼ cup plus 2 tablespoons extra- virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
¼ cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Finely ground pepper
In a medium bowl, whisk together lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with ¼ teaspoon salt and ?teaspoon pepper.
This makes slightly more than ½ cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to one week.
¼ cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
¼ cup almonds, toasted
¼ cup golden raisins
¼ cup shredded parmesan cheese
Freshly ground black pepper
Bring water to boil in medium saucepan.
Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor).
Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.
Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.
In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup dressing and toss to lightly coat.
Add additional dressing as desired, and season to taste with salt and ?pepper.
Serves 4 to 6.
Each of 6 servings: 170 calories; 5g protein; 15g carbohydrates; 2g fiber; 11g fat; 2g saturated fat; 5mg cholesterol; 5g sugar; 153mg sodium.